Smoked French Dip Sandwich


Ok.  I’ve been smoking for quite awhile (meat and veggies, not cigarettes) and I really don’t have much on here that relates to that, even though it’s AWESOME! So, it’s time to put something in here that we tried recently.  Trust me on this one, you’re gonna love it, and so will everyone else you feed it to.  This started because I hadn’t smoked a Beef Chuck Roast in years, and I really missed it, but at the same time, it’s summer, and no one really wants to sit down and eat a heavy beef roast dinner when it’s 90 out side with a relative humidity somewhere around that which you might experience at the bottom of a lake.  So… French Dip.

The base for this recipe comes from none other than the BBQ Pit Boys.  We change it up a bit.

The first problem we ran into was a complete lack of Chuck Roast anywhere near us, so we had to substitute Bottom Round.  It turned out to be an excellent swap.

Now, unfortunately, I don’t have my usual shot of all the ingredients up front, but since I know we’ll be doing this again, I’m fairly sure I can add it later, so let’s get right into it, shall we?

Use These…
  • Beef Chuck Roast – 6 lbs.
  • Olive Oil
  • Dried Thyme – 1/2 Tablespoon
  • Coarse Black Pepper – 3 Tablespoons
  • Kosher Salt – 3 Tablespoons
  • Garlic – 12 – 16  cloves crushed
  • Onions – 2 large, sliced into quarters – don’t separate into rings
  • Beef Stock – 32 oz.
  • Red Wine (we used a good Cabernet)
  • Hot Sauce – 2-3 Tablespoons (depending on your tolerence to spicy heat)
  • Aluminum Roasting Pan
  • Aluminum Roasting Pan Lid or Aluminum Foil
  • Rolls (we used nice thick hero rolls, and you should definitely us something that will stand up to the juice and beef)

 

Do This…

A couple hours before your smoke, prep the roast(s).

First make enough half inch slits in the roast(s) to match the number of garlic cloves you’ve decided to use, and push the cloves into the slits.

Rub Olive Oil liberally all over the roast to give your rub something to cling to.

IMG_20160626_135823-01-01

Create a nice simple beef rub by mixing the Thyme, Black Pepper, and Salt, then rub that liberally all over the meat.

Lay the onion chunks in the roasting pan, then place the roast(s) on top of the onions.  The onions should create a nice barrier between the roasts and the bottom of the pan.

IMG_20160626_135946-01

Add the Beef Stock, wine, and hot sauce to the pan and refrigerate until ready to smoke.

Set your smoker up for 250F, use a nice flavorful wood mixture, like mesquite and apple or cherry.

When the smoker is ready, place the pan in and let it smoke until it reaches about 140F.  The Pit Boys recipe calls for you to baste the meat with the pan juices during this time, but we’re going to take care of that later.  Trust me.

IMG_20160626_172543-01

Once the meat has reached it’s optimum temp, pull it out of the smoker, wrap it in some foil and let it rest for 10 or 15 minutes.

While the meat is resting, strain the juices to remove the onion chunks and set aside.

IMG_20160626_174432-01

Slice the meat thinly.

IMG_20160626_193257-01

Place the meat back in the roasting pan, then pour that awesome strained meat juice back over the sliced meat and cover the pan.

Here’s where it gets interesting.  You can either refrigerate this awesome goodness for another day (say, a future backyard party) or finish it off now.  To finish the wonderful meaty goodness, you need to get your warming spot set, so either a) use your smnoker that’s already at 250F, b) set your grill up for indirect heat at about 250F, or c) set your oven to 250F. When your heat source is ready place the covered pan in there.

IMG_20160626_194722-01

At this point it’s all about when you’re ready to eat.  Pull the pan out, slide some of those tasty slices on a roll, pour a little of that awesome juice in a dipping bowl, and feast, feast, feast.

Smoked French Dip Sandwich

Use These…
  • Beef Chuck Roast – 6 lbs.
  • Olive Oil
  • Dried Thyme – 1/2 Tablespoon
  • Coarse Black Pepper – 3 Tablespoons
  • Kosher Salt – 3 Tablespoons
  • Garlic – 12 – 16  cloves crushed
  • Onions – 2 large, sliced into quarters – don’t separate into rings
  • Beef Stock – 32 oz.
  • Red Wine (we used a good Cabernet)
  • Hot Sauce – 2-3 Tablespoons (depending on your tolerence to spicy heat)
  • Aluminum Roasting Pan
  • Aluminum Roasting Pan Lid or Aluminum Foil
  • Rolls (we used nice thick hero rolls, and you should definitely us something that will stand up to the juice and beef)
IMG_20160626_194722-01
Do This…
  1. A couple hours before your smoke, prep the roast(s). First make enough half inch slits in the roast(s) to match the number of garlic cloves you’ve decided to use, and push the cloves into the slits.
  2. Rub Olive Oil liberally all over the roast to give your rub something to cling to.
  3. Create a nice simple beef rub by mixing the Thyme, Black Pepper, and Salt, then rub that liberally all over the meat.
  4. Lay the onion chunks in the roasting pan, then place the roast(s) on top of the onions.  The onions should create a nice barrier between the roasts and the bottom of the pan.
  5. Add the Beef Stock, wine, and hot sauce to the pan and refrigerate until ready to smoke.
  6. Set your smoker up for 250F, use a nice flavorful wood mixture, like mesquite and apple or cherry.
  7. When the smoker is ready, place the pan in and let it smoke until it reaches about 140F.  The Pit Boys recipe calls for you to baste the meat with the pan juices during this time, but we’re going to take care of that later.  Trust me.
  8. Once the meat has reached it’s optimum temp (somewhere between 1.5 and 2.5 hours), pull it out of the smoker, wrap it in some foil and let it rest for 10 or 15 minutes.
  9. While the meat is resting, strain the juices to remove the onion chunks and set aside.
  10. Slice the meat thinly, and place it back in the roasting pan, then pour that awesome strained meat juice back over the sliced meat and cover the pan.
  11. Here’s where it gets interesting.  You can either refrigerate this awesome goodness for another day (say, a future backyard party) or finish it off now.
  12. To finish the wonderful meaty goodness, you need to get your warming spot set, so either a) use your smnoker that’s already at 250F, b) set your grill up for indirect heat at about 250F, or c) set your oven to 250F. When your heat source is ready place the covered pan in there.
  13. At this point it’s all about when you’re ready to eat.  Pull the pan out, slide some of those tasty slices on a roll, pour a little of that awesome juice in a dipping bowl, and feast, feast, feast.

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